This classic beer cheese dip is easy to make with whatever type of beer and cheeses you love best!
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beer
- 1/2 cup whole milk
- 1 1/2 teaspoons Dijon mustard (smooth or grainy)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika (optional)
- 2 cups (8 ounces) freshly-shredded cheese (I used half sharp cheddar, half smoked gouda)
- sea salt and black pepper, to taste
- Make the roux. Heat butter in a large saucepan or sauté pan over medium-high heat until melted. Add flour, and whisk until completely combined.
- Add the remaining ingredients. Add in the beer, milk, Dijon, Worcestershire and smoked paprika. Whisk until smooth. Continue cooking until the mixture has thickened (and has nearly reached a simmer). Add cheese and whisk until smooth.
- Season. Reduce heat to low. Taste and season the dip with salt and pepper, as needed.
- Serve. Serve immediately and enjoy! (Dip will thicken a bit the longer it sets.)
Cheese: Be sure to purchase a block of cheese and shred it yourself (using a box grater or a food processor grating attachment) just before adding it to the recipe. Store-bought shredded cheese typically has a coating that prevents the cheese from melting smoothly, so it’s best to grate it yourself.
Consistency: If the dip seems a bit too thick, just whisk in some extra milk. If it seems a bit too thin, add in a bit more cheese. (Although remember that the dip will thicken considerably the longer it sits.)